Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing

Ingredients

• •1 tablespoon ketchup
• •2 tablespoons grainy mustard
• •2 teaspoons sugar
• •1 teaspoon minced garlic
• •2 tablespoons fresh lime juice
• •2 tablespoons balsamic vinegar
• •⅓ cup extra-virgin olive oil
• •1 pound skirt steak
• •2 bunches arugula
• •½ cup Roquefort cheese

Cooking Instructions

1. 1.

   Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure

   10 min

2. 2.

   Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

   5 min

3. 3.

   Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.

   6 min

4. 4.

   Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.

   5 min

5. 5.

   Toss arugula with enough dressing to coat.

   2 min

6. 6.

   Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.

   5 min